Apple Crescent Roses – Mini Dessert Muffins w/Sugar & Cinnamon
I’ll be the first to admit that the photos of these apple crescent roses are not the most ‘pinterest’ worthy, but their taste far exceeded their presentation. The light flaky dough of Pillsbury Crescent rolls with apples, cinnamon, and sugar – how could your taste buds be mad?
3 medium apples
4 tablespoons sugar
2 tablespoons lemon juice
Flour for sprinkling
1 roll Pillsbury™ refrigerated Crescent Dough Sheet
5 tablespoons sugar
2 teaspoons ground cinnamon
- Heat oven to 400°F. Grease or spray mini-size muffin cups.
- Wash and core apples. Thinly slice each one, leaving the peel on.
- In 2-quart saucepan, heat 4 cups water, 4 tablespoons sugar and the lemon juice to boiling. Add the apple slices; boil about 3 minutes or until apples are soft. You want to be easily able to bend them without breaking.
- Drain apples, and place on paper towels to dry and cool completely.
- Sprinkle flour on work surface, and roll out dough sheet. Sprinkle 5 tablespoons sugar and the cinnamon on surface of dough. Using pastry cutter (or pizza cutter), cut dough into 5-7 (1-inch) strips.
- Arrange cooled apple slices end to end down each strip. Carefully roll up each strip, and place in muffin cup.
- Bake 20 to 25 minutes or until nicely golden. Remove from pan, and cool on cooling rack. Serve and enjoy!
A few things to note from my learning experience before you make your own apple crescent roses. Cut the dough a little thinner than the five 1in rolls I did. And with the rolls being thinner, it will allow for the apples to stick out and create more of that blooming rose look. Speaking of the apples, use more of them by layering up instead of budding them up to each other, and have them hand over the edge rather than in the middle like mine. This too will help with that rose effect.